Monday, April 14, 2008

Mixed Vegetable Bhaji

Onion Bhajis are quite popular as a snack or appetiser item in the UK. Like most Indian dishes that could be found in the west, I'm not really sure about the authenticity of the recipes used but they taste great :-)I am taking more liberty with the bhaji, adding more vegetables in the mix to make these crisp, mildly-spiced fritters. I hope my Indian friends won't mind...These are best made with chickpea flour (gram flour, chana besan). I suppose plain flour could be substituted but one would miss out on the sublte, nutty, chick pea flavour.

In a bowl, mix together the flour and spices. Add the vegetables and mix well. If the batter is too dry, add some cold water, a tablespoon at a time. You do not want a runny batter, it should be thick enough to make patties out of.Season with salt. Take a tablespoon of the batter at a time, form into balls and flatten with your palms to form patties.

Heat up the oil and deep-fry the patties until crisp. Let the fritters sit on paper towels prior to serving.

In a small bowl, pour the mint leaves into the yogurt and stir. Serve the bhajis with this dip.

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